Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes
  • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/14—Cream preparations containing milk products or non-fat milk components
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes

Definitions

• the present invention relates to a composite product having a dough-based part and a filling.
• a well-known savoury composite product is made from sandwich bread with a filling.
• the sandwich bread is usually made with yeast leavened dough which has a high flour content.
• yeast leavened dough which has a high flour content.
• the keeping properties of such bread are relatively poor, as the bread wrapped or unwrapped will stale within a couple of days.
• the staling is due to retrogradation of the starch in the bread and gives hardness to the bread texture.
• An aim of the present invention is to provide a savoury composite snack product of the above-mentioned type having a baked dough-based part and a savoury filling.
• the present invention provides a savoury composite food product having a dough-based part and a filling
• the dough-based part of the composite product according to the invention is a sponge.
• the term "sponge” means a dough-based product made from liquid dough raised with a chemical leavening agent.
• the sponge is different from for example brioches, which are made from yeast leavened dough or panettone type of products that are made from dough that has been subjected to fermentation.
• the sponge is also different from other types of yeast leavened dough such as conventional sandwich bread.
• the sponge structure is well known from sweet sponge cakes.
• the savoury composite product with the above-mentioned Aw values can be stored chilled or refrigerated for at least 45 days retaining a soft sponge structure and a fresh cream with a creamy texture.
• a suitable storage temperature is from 4 to 8° C, but can be up to e.g. 12° C.
• the composite product exhibits an Aw of 0.83 to 0.90.
• the composite product may be consumed directly after refrigeration or up to 12 hours after having been exposed to room temperature or even later.
• the dough based part being a savoury sponge with a Aw in the range from about 0.72 to 0.85
• the filling being a savoury cream with an Aw in the range from about 0.85 to 0.93.
• the Aw value of the savoury cream is from 0.1 to 0.2 higher than that of the savoury sponge. This will allow a slight moisture transfer from the cream to the sponge during storage which will keep the sponge soft and decrease staling during storage. Problems in relation to the making of a savoury sponge are obtaining a light structure, flexibility, elasticity and a low Aw. The flexibility and elasticity are important not only for the texture and mouthfeel of the sponge but also for manufacturing thereof. For industrial continuous production of sponges it is important that the baked sponge can be trained and bent without breaking.
• non-sweet oligo and poly saccharide such as maltodextrin
• a savoury sponge to be made with the above characteristics and without sugar, e.g. glucose, fructose and/or sucrose, inverted sugar, honey etc.
• a suitable Maltodextrin has a Dextrose equivalent between D4 and D30, or a mixture of these. These maltodextrins have a substantial neutral taste.
• non-sweet bulking agent means a bulking agent that does not contributes with any substantial sweetness to the product.
• non-sweet bulking agent is a bulking agent which preferably has a taste corresponding to maltodextrin with a dextrose equivalent numbers equal to or lower than D30, advantageously with D21 or a lower D numbers. If maltodextrin D30 used taste masking with salt is usually needed.
• the Aw refer to water activity.
• the water activity is defined as a ratio between the partial vapour pressure of water at the surface of the sample and the vapour pressure of pure water at the same temperature.
• the Aw may, however, be determined indirectly by measuring the equilibrium relative humidity reached in a close chamber at constant temperature.
• a leak-tight container having a thermostatically regulated chamber and an electronic humidity sensor is used, e.g. a Novasina, Switzerland.
• composite product is a product with at least two distinguishable parts or a product combined by at least two components.
• An example of a composite product is e.g. a sandwich having a bread part layered with a filling.
• the product is a layered product having two or more sponge layers with cream in-between. The cream adheres to the sponges.
• the sponge has a pH in range from about 4.4 to about 6.0.
• a preferred cream has a pH in the range from about 5.5 to 7.2.
• a decreased pH will provide an extra microbiological hurdle to the safety of the product.
• the sponge preferably comprises, by weight of the sponge dough formulation, 15 to 30 % wt flour, 5 to 15 % wt non-sweet bulking agent, fat, egg base and chemical leavening agent.
• a suitable amount of flour is from 20 to 30 wt of the dough formulation.
• the sponge has a savoury taste and no sugar or substantially no sugar is added to the recipe. A particular good savoury taste is obtained when the non-sweet bulking agent comprises 5 to 15 % wt poly or oligo saccharide, preferably Maltodextrin.
• a suitable amount of fat in the sponge is 3 to 20 % fat, preferably from 3 to 15 % fat.
• Suitable flour types are for example wheat, whole meal, rye or a combination thereof.
• the sponge may be flavoured.
• the flavourings, which can be used, are e.g. cheese, tomato, Italian spices and Mexican spices etc.
• starch may be used in an amount from about 3 to 10 % wt by weight of the dough formulation.
• the starch is e.g. used for weakening the flour.
• a savoury sponge can be produced having substantially the same structure through out the sponge and the pore size is fine and substantially regular.
• the filling of the savoury composite food product is a savoury cream.
• a cream is consisting of a mixture of a water phase and a fat phase.
• a preferred savoury cream comprises 25 to 40 % wt dairy product, 15 to 30 % wt non-sweet bulking agent and 15 to 30 % fat.
• 5 to 15 % wt of the ingredients in the cream recipe is fermented dairy product.
• a preferred amount of dairy product is from 30 to 36 % wt of the ingredients of the cream recipe.
• No sugar or substantially not sugar is added to the cream.
• Other ingredients are for example inverted sugar, salt, and flavourings.
• the flavourings, which can be used, are e.g. cheese, tomato, Italian spices, Mexican spices, ham, poultry, liver etc. Lactic acid or other organic acid may be added to the cream in order to generate an acid taste, enhance flavour or improve microbiological stability thereof.
• a fat with special melting properties.
• the fat should not melt at room temperature but only once the product is in the mouth.
• a fat is e.g. a fat comprising a combination of vegetable fat, animal fat, and an emulsifier.
• dairy product is a product such as skimmed milk, whole milk, reconstituted milk made from milk powder or evaporated milk, fermented dairy product, or a combination thereof.
• fermented dairy product is a product such as fermented milk, yoghurt, cream cheese, sour cream, dairy cream, powdered fermented milk mixed in milk or water, powdered cream cheese or quark mixed in water or milk, or a combination thereof.
• sour cream or dairy cream having 25 to 45 % of fatty substance.
• a cream can be made with the above-discussed ingredients as follows: The fermented dairy product and the bulking agent and all other ingredients except fat are heated to pasteurisation, e.g. from 60 to 115° C. The mixture is then cooled, e.g. to below 40° C but usually below 30° C, and the fat is then added. The suitable temperature at which the fat should be added depends on the type of fat chosen for the cream. The fat and the cooled mixture are stirred so as to obtain a homogeneous cream. This cream is usually viscous and requires further cooling in order to be stable.
• the cream may be aerated to make it lighter. This can be done by injecting gases such as inert gas, nitrogen, air, and carbon dioxide into the cream while whipping and cooling it. In this way, a mousse structure may be obtained.
• gases such as inert gas, nitrogen, air, and carbon dioxide.
• a suitable amount nitrogen is from 25 to 150 ml per 100 gram of cream.
• the cream has a specific weight preferably in the range of 400 to 800 gram/litre.
• Another preferred savoury cream is a meat cream. It comprises 30 to 50% wt meat, 20 to 40 % wt fat, and 10 to 30% wt texturising agent. The amounts are given in weight of ingredients in cream recipe.
• the meat cream may also comprise milk powder, nitrite salt, flavours, and spices.
• fermented cereal can be used as texturising agent to give body to the dough or cream mixtures discussed above.
• the savoury composite product can be made essentially sugar-free, i.e. that no sugar is used in the recipe or substantially no sugar.
• the invention also relates to a composite product consisting of at least two parts of sponge separated by a filling.
• the invention also relates to a savoury sponge as such.
• This sponge is of the above-discussed type and may be used in other applications than those discussed in the present context.
• ingredients may be added both to the sponge dough and to the cream for giving colour, texture or taste.
• ingredients are herbs, seeds, nuts, and pieces of vegetables, concentrates or juice of vegetables or fruits.
• Liquid dough for sponges is prepared from the following ingredients (% wt).
• One example of a preferred liquid dough recipe is: 24 % mixed wheat and wholemeal flour, 8 % Maltodextrin DE6, 4 % potato starch, 4 % milk powder, 24 % liquid whole egg, 1.8 % chemical leavening agent, 9 % margarine, 1 % salt, emulsifier, cheese flavouring, the remaining percentages being milk.
• the sponges are baked from a liquid dough of the above-mentioned type.
• the liquid dough is dosed in a layer of about 2 to 5 mm on a baking plate and baked.
• the baking may advantageously take place in a gas oven at an average temperature of 200 to 240° C, preferably from 215 to 225° C for a period of 5 to 10 min.
• a dairy cream may be prepared with the following ingredient % wt.
• One example of a preferred cream recipe is prepared using 7 % skimmed milk powder, 25 % Maltodextrin DE21, 9 % yoghurt (natural), 6 % cheese flavouring, latic acid, 3 % Invert sugar, 25 % fat, 1.0 % salt, and the remaining percentages being milk.
• the cream may be prepared as discussed above by heat treating all the ingredients except the fat to pasteurisation. After the pasteurisation and a cooling to below 30° C. The fat is added and the mixture stirred. The cream is aerated to make it lighter. This is being done by injecting gases nitrogen, about 100 ml per 100 gram of cream, into the cream while whipping and cooling the it. In this way a mousse structure is obtained.
• Samples of composite products are cheese flavoured wheat sponges with a cheese cream.
• the product samples are air packed in flow packs.
• microbiological quality was evaluated on the basis of the following criteria: total viable counts, yeast and moulds, lactic acid bacteria, enterobacteriaceae.
• the trials performed above show a shelf life of 45 days for the current product, i.e. there is no growth of spoilage bacteria.
• An internal panel evaluated the samples of example 3 during a period of 45 days (0,14d,30d,45d) at 2 different temperatures (4°C, 12°C) in order to investigate changes in taste and texture, such as staling of the sponge and the creaminess of cream, of the composite product.
• the bacteria innoculation level 10log3 CFU/g of Staphylococcus Aureus is inoculated into the composite product.
• microbiological quality is evaluated on the basis of the viable counts of Staphylococcus Aureus. No risk is detected for toxin production at refrigerated temperatures, i.e. 8 and 12°C for the examined snack samples during the 8 weeks of storage.
• a meat cream may be prepared with the following ingredient % wt.
• One example of a preferred meat cream recipe is prepared using 37% meat and liver, 15% pork fat, 15% other fat, 1.9 % salt, 0.4% meat flavours, 10% skimmed milk powder and the remaining percentages being maltodextrin DE6.
• the meat cream may be prepared as discussed above for the dairy cream, i.e. by heat treating all the ingredients mentioned above except the fat to pasteurisation temperature e.g. 60-115°C. After the pasteurisation and a cooling to below 30°C the fat is added and the mixture is stirred. The cream is aerated to make it lighter. This is being done by injecting nitrogen gas, about 100 ml per 100 gram of cream, into the cream while whipping and cooling it. In this way a mousse structure is obtained.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Dairy Products (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Inorganic Insulating Materials (AREA)
• Glass Compositions (AREA)
• Heat Treatment Of Sheet Steel (AREA)
• Superconductors And Manufacturing Methods Therefor (AREA)
• Compositions Of Oxide Ceramics (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

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Citations (10)

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• 1997
  • 1997-11-14 GB GB9724179A patent/GB2331225A/en not_active Withdrawn
• 1998
  • 1998-10-14 EP EP98203462A patent/EP0916263B1/fr not_active Expired - Lifetime
  • 1998-10-14 AT AT98203462T patent/ATE290790T1/de active
  • 1998-10-14 DE DE69829347T patent/DE69829347T2/de not_active Expired - Lifetime
  • 1998-10-14 ES ES98203462T patent/ES2237822T3/es not_active Expired - Lifetime
  • 1998-10-14 DK DK98203462T patent/DK0916263T3/da active

Patent Citations (10)

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